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Peppercorns And Cumin Gravy (milagu Jeera Kuzhambu)

Peppercorns And Cumin Gravy (milagu Jeera Kuzhambu)
Peppercorns And Cumin Gravy (milagu Jeera Kuzhambu)
  • Prep time
  • Cooking time
  • Serves6 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Lunch
About this Recipe

A healthy kuzhambu that is very delicious and good for digestion. It is a tarditional kuzhambu made after festive season or when back to home after long travel. Gives heavenly taste when had mixing in  hot steaming rice with Paruppu Thogaiyal as side dish....

Ingredients & Quantity
  • Tamarind extract 3 cups from a lemon size tamarind
  • Gingelly Oil (Sesame oil) 4 tb spoons
  • Mustard seeds, fenugreeks and cumin seeds for seasoning 1 tea spoon each
How to cook?
  1. For Gravy Paste: Coriander seeds 2 tea spoons Thur dal 3 tea spoons Raw rice 2 tea spoons Red chillies 4 or 5 Pepper corns 3 tea spoons Cumin seeds 1 tea spoon Hing 1/2 tea spoon Fresh curry leaves handful Fry the above ingredients in 2 tea spoons of gingelly oil except curry leaves till the stuff becomes golden brown. Add the curry leaves and hing  and stir for a minute. Grind them to paste with water and keep aside.
  2. Heat the wok with remaining oil. Add the seasoning items. After the fenugreek becomes brown add the turmeric powder and pour the tamarind juice into it. Add required salt. Allow it to boil till the raw smell goes. Now add the paste to it . Add a gooseberry size jaggery into it. Let it to boil till the gravy thickens.
  3. This can be refrigerated and used for a week. If your using it for only two days you can add any vegetable like drumstick, shallots or garlic to the boiling tamarind water and rest the same procedure.
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